BBQ Smoked Salmon

Seafood has a long history in Nova Scotia, and with 13,000 km of coastline, you’d be hard pressed not to find fresh fish, smoked salmon, scallops, and mussels on local menus.

Close to Nova Scotia’s eastern shore and located right on the Liscomb river, Liscombe Lodge has a smoked salmon tradition that has been around for centuries, beginning with the salmon migration to the river and the Mi’kmaq Nation. Pete and I had the opportunity to chat with Chef Anne McDougall about the history as she smoked salmon for the evening’s feast.

We discovered the secret is in the sauce as it’s continually basted in a glaze made of butter and maple syrup. She wheels the plank right up to an outdoor fireplace and gingerly checks on it, continuing the basting as it smokes for up to an hour.

When we finally had an opportunity to taste it that evening, let me tell ya, I could have eaten the whole fish. But, what’s not to love about butter and maple syrup?

The recipe is quite simple, and Chef Anne generously shared it with us below so you can make it at home on your grill or oven.

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About Rachelle Lucas

Rachelle is a writer, spokesperson, and travel videographer. She believes the best way to learn about a destination is through its flavors and collects recipes from her trips to recreate them here on The Travel Bite.
As much as Rachelle enjoys traveling and tasting new foods, she also loves to run. She’s completed the New York City Marathon and the Marine Corps Marathon as well as 8 half marathons.